Benders'dictionary of nutrition and food technology

44other amino acids.These linkages are not hydrolysed by digestiveenzymes, and so the lysine cannot be absorbed.Available lysine is that proportion of the protein-bound lysinein which the ε-amino group is free, so that it can be absorbedafter digestion of the protein.avenalin, avenin proteins present in oats. Avenalin is a globulin,avenin a prolamin, and the major storage protein in the cereal.avern jelly Scottish; jelly made from wild strawberries.aversion to foods See adverse reactions to foods.Avicel TM fat replacer made from non-starch polysaccharide.avidin Protein in white of eggs that binds biotin with very highaffinity.avitaminosis The absence of a vitamin; may be used specifically,as, for example, avitaminosis A, or generally, to mean any vitamindeficiency disease.avocado Fruit of the tree Persica americana, also known as theavocado pear or alligator pear, because of its rough skin and pearshape, although it is not related to the pear. It is unusual amongfruits for its high fat content, of which 12% is linoleic acid, andalso for the fact that it does not ripen until after it has beenremoved from the tree.Composition/100 g: (edible portion 74%) water 73.2 g, 670 kJ(160 kcal), protein 2 g, fat 14.7 g (of which 15% saturated, 72%mono-unsaturated, 13% polyunsaturated), carbohydrate 8.5 g(0.7g sugars), fibre 6.7g, ash 1.6g, Ca 12mg, Fe 0.6mg, Mg 29mg,P 52 mg, K 485 mg, Na 7 mg, Zn 0.6 mg, Cu 0.2 mg, Mn 0.1 mg, Se0.4µg, I 2 µg, vitamin A 7µg RE (385µg carotenoids), E 2.1 mg,K 21 mg, B 1 0.07 mg, B 2 0.13 mg, niacin 1.7 mg, B 6 0.26 mg, folate81µg, pantothenate 1.4 mg, C 10 mg. A 75 g serving (half fruit)is a source of Cu, vitamin E, pantothenate, C, a rich source offolate.avron See cloudberry.awule bolo See akpiti.axerol, axerophthol Early names for vitamin a.azeotrope A mixture of two liquids that boils at a constant composition,so that the composition of the vapour is the same asthat of the liquid.azlon Textile fibres produced from proteins such as casein andzein.azodicarbonamide A dough conditioner used in ageing andbleaching flour.azo dyes Synthetic chemicals used as dyestuffs and food colours,made by reacting a diazonium salt with a phenol or aromaticamine. Also known as diazo or diazonium compounds.azorubin(e) A red colour, carmoisine (E-122).